Chicken in Walnut Sauce (Circassian Chicken)
Why This Recipe Works
We preferred boneless chicken breasts for our chicken in walnut sauce recipe for their clean flavor and the way the shreds mingled nicely with the sauce. To keep the chicken moist, we devised a hybrid cooking method, browning the breasts on one side only, turning them, pouring some broth in, then gently simmering until done. The browned bits left from sautéing added caramelized flavor to our chicken in walnut sauce recipe, but the moist heat kept the chicken tender and juicy, and the broth that remained after cooking came into play to make the sauce. We found that toasted walnuts contributed a deep, resonant nuttiness to the sauce—a sauce made with raw walnuts was lackluster in comparison.